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An easy and really tasty curry made almost entirely from storecupboard ingredients. Make this when you have friends coming around - a little goes a long way and it's cheap as chips to make.



  • 1.

    Melt the butter and fry soften the onions.

  • 2.

    Crush the garlic, coriander and spices together in a pestle and mortar or using the end of a rolling pin. Add to the onions and cook out for a minute or two. Add the tomatoes and a pinch of sugar and cook for 10 minutes. Add the potatoes and stock and simmer gently for 40 minutes.

  • 3.

    Add the peas and stir through the yoghurt, add the eggs and serve with pilau rice and a sprinkle of toasted sesame seeds.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Egg Curry.


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